Snails in Saffron recipe

European cuisine is rich in variety of snail recipes. Refined and savory taste is usually emphasized by various spicy herbs, garlic, while the addition of nuts gives the dish a piquant note. In order to prepare an escargot “in saffron” you will need:

• Snail meat,
• butter,
• saffron,
• fresh garlic,
• fresh parsley,
• Salt, pepper.

Before cooking, shellfish should be kept on one week diet for biological cleaning. Usually, Helix Pomatia are used, but you can also take garden snails. They are delicious as well. In the process of cleaning, they can be fed with flour. This is a long and painstaking process. Then they are boiled in salted water to get rid of mucus. Due to thermal processing of shellfish, they are easier to gut. You can avoid the cleaning stages if you use already prepared fillets from “Snails House”. It has been cleaned, processed and cooked to the state of half-readiness. It is necessary to take fillet. If it is frozen, defrost it. Then put it in a saucepan, pour water and cook for 40 minutes on a low heat. You can add bay leaf and pepper to the water. While meat is boiling, you can cook the sauce, for which butter should be softened slightly. Greens, garlic must be finely chopped, and peanuts should be milled. When all ingredients are ready, mix them to get a homogeneous substance. Boiled fillets should be cooled. You can begin to stuff shells, which can be bought separately. Put the prepared sauce at the bottom, then put a piece of fillet and cover it with another layer of sauce. Stuffed shells are laid out on the escargot saucepan with the sauce up and put to the oven for 7-15 minutes. The delicious dish is ready! «Snails House» offers you to buy escargot in saffron. You are free to order snails wholesale.